Lemon Jelly

In 2025, I experimented with “stacking” two jellies into one jar.  The lemon jelly turned out to be more dense than the black current jelly so it went into the jar first, topped with a candied lemon slice, then topped with the black current jelly.  Voila, it worked.  Many thanks to my food science savvy expert for providing his expertise.

Ingredients

2  cups      lemon juice

1 1/2 cups    water

4 1/4 cups.   Sugar

1 envelop   liquid fruit pectin  

Directions:

 In a Dutch over, combine the 2 cups of lemon juice, 1 1/2 cups of water and the sugar.  Cook over high heat, stirring into a boil than cannot be stirred down.  Quickly stir in the pectin.  Return to a boil and boil for one minute, stirring constantly.  Remove from heat.  Quickly skim off foam with a metal spoon.  Ladle into hot sterilized jars, leaving 1/4-inch headspace.  Wipe jar rims, affix lids and process in a steam canner for 10 minutes.